Coconut & Chocolate Fudge Bars Recipe

For the last several years, my Mum has planned her visits around Halloween. Her intention, however, is not to sit back and just watch the kids enjoy the hallowed holiday. Oh no, she is just as excited about dressing up as the boys are. A couple of years ago, she climbed into her witch’s costume. While a witch sounds like a rather mundane Halloween costume, she went above and beyond the standard sorceress’ ensemble . Besides the requisite black, tattered witch’s dress and pointy hat, my mum pulled on orange and purple striped tights, colored her teeth black, and attached a wart-filled crooked nose to her face. About halfway through the trick-or-treating trundle through the neighborhood with the kids, she decided to head back to the house to hand out candy to the other trick-or-treaters. Perched on our front stoop, she sat quietly waiting for the next visitors. When three boys young teenaged boys wandered up our walk, she sat as still as she could while the boys whispered to each other, “That witch looks real, but it’s not moving…I think it’s just a decoration.” They crept warily forward and when they were about five feet from her, my mum cackled, “Happy Halloween!” Who said teenaged boys can’t scream like girls?

After a long night of scaring the be-jeepers out of pubescent boys, my mum is ready for a generous handful of Almond Joy chocolate bars. The mixture of chocolate and coconut are an addictive combination and if the rest of us want any of the tasty little bars, we have to move fast. For this dessert, I altered my Oatmeal & Chocolate Fudge Layer Bars Recipe by adding coconut to the crust and replacing the oat topping with shredded coconut. If you are not a coconut fan, have no fear – these have a rather subtle coconut taste. The chocolate layer is dense and fudge-y while the crust is soft and chewy. I think I’ll make a batch of these next Halloween and place them in front of my mum. Maybe then the rest of us can get our hands on some of the Almond Joy bars.

Crust:
Preheat oven to 325 degrees F, with rack placed in the middle of the oven.

Line an 8-inch square baking pan with foil, leaving a 2-inch overlap on the sides. Spray the foil with cooking spray.

In a medium bowl, whisk together 1/2 cup oats, 1/2 cup shredded (sweetened) coconut, 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt.

Melt 6 tablespoons (3/4 stick) unsalted butter and stir it into the oat mixture until well-combined.

Pour the mixture into the prepared pan and press it firmly until it forms a flat crust.

Bake the crust until golden brown, 9 to 11 minutes. Cool completely on a rack, about 1 hour.

Filling:
In a medium bowl, combine 1/4 cup all-purpose flour, 1/4 cup (packed) brown sugar, 2 teaspoons instant espresso or instant coffee, and 1/4 teaspoon salt.

Combine 1 1/2 cups (9 ounces) semisweet chocolate chips and 2 tablespoons unsalted butter in a medium bowl. Melt in the microwave, stirring frequently, 1 to 3 minutes. The mixture will be thick.

Scrape the chocolate mixture into a large bowl and let cool for about 10 minutes. Whisk in 1 egg until thoroughly combined. Stir in the flour mixture until just combined.

Spread the chocolate mixture over the cooled crust.

Bake at 325 degrees F for 15 minutes. Remove the pan from the oven, sprinkle 1/2 cup shredded (sweetened) coconut over top and gently press the coconut into the chocolate layer with the back of a spoon.

Bake for additional 15 to 20 minutes, covering the pan with foil when the coconut is light golden brown (after about 10 minutes) Watch carefully so that the coconut does not burn.

Place the pan on a cooling rack and let rest until completely cool, about 2 hours. Holding onto the foil edges, remove the bars from the pan and cut into 16 squares. Serve.

Other bar recipes with coconut:

Yum Sugar’s Key Lime Coconut Bar
Gluten-Free Goddess’ Gluten-Free Layer Bars
Bake or Break’s Black-Bottom Coconut Bars
My Baking Addiction’s Lemon Coconut Bars
The Nourishing Gourmet’s “Mounds” Candy Bars

Coconut & Chocolate Fudge Bars

Crust:
1/2 cup old-fashioned oats
1/2 cup (sweetened) coconut flakes
1/2 cup all-purpose flour
1/4 cup (packed) brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt
6 tbsp (3/4 stick) unsalted butter, melted

FIlling:
1/4 cup all-purpose flour
1/4 cup (packed) brown sugar
2 tsp instant espresso or instant coffee
1/4 tsp salt
1 1/2 cups (9 oz.) semisweet chocolate chips
2 tbsp unsalted butter
1 large egg

1/2 cup (sweetened) coconut flakes

Crust:
Preheat oven to 325 degrees F, with rack placed in the middle of the oven. Line an 8-inch square baking pan with foil, leaving a 2-inch overlap on the sides. Spray the foil with cooking spray.

In a medium bowl, whisk together oats, coconut, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir melted butter it into the oat mixture until combined well. Pour the mixture into the prepared pan and press it firmly until it forms a flat crust.

Bake the crust until golden brown, 9 to 11 minutes. Cool completely on a rack, about 1 hour.

FIlling:
In a medium bowl, combine flour, brown sugar, instant espresso or instant coffee, and salt.

Combine chocolate chips and butter in a medium bowl. Melt in the microwave, stirring frequently, 1 to 3 minutes. The mixture will be thick. Scrape the chocolate mixture into a large bowl and let cool for about 10 minutes. Whisk in egg until thoroughly combined. Stir in the flour mixture until just combined. Spread the chocolate mixture over the cooled crust.

Bake at 325 degrees F for 15 minutes. Remove the pan from the oven, sprinkle coconut over top and gently press the coconut into the chocolate layer with the back of a spoon. Bake for additional 15 to 20 minutes, covering the pan with foil when the coconut is light golden brown (after about 10 minutes) Watch carefully so that the coconut does not burn.

Place the pan on a cooling rack and let rest until completely cool, about 2 hours. Holding onto the foil edges, remove the bars from the pan and cut into 16 squares. Serve.

Makes 16 squares.

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